Description
These decadent swirled pumpkin cream cheese muffins feature moist pumpkin batter topped with a sweet cream cheese swirl that melts into the tops as they bake. Ready in just 30 minutes, they make a perfect fall breakfast treat or snack that’s sure to become a family favorite.
Ingredients
Muffin:
- 1 ¾ cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 (15 oz) can pumpkin puree
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil, or melted and cooled butter
- 1 tablespoon vanilla extract
Cream Cheese Swirl:
- 8 oz cream cheese, room temperature
- ¼ cup granulated sugar
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat oven to 375°F. Place paper baking cups into a muffin pan and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, pumpkin spice, baking soda, and salt until well combined to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
- Incorporate Dry Ingredients: Slowly whisk the dry flour mixture into the wet ingredients until just combined and no lumps remain, being careful not to overmix to avoid tough muffins. Fill muffin cups about 3/4 full with the batter.
- Prepare Cream Cheese Swirl: In a medium bowl, beat room temperature cream cheese until smooth, then add sugar, egg yolk, and vanilla extract. Beat until well combined and creamy.
- Add Swirl to Muffins: Top each muffin with about 1 tablespoon of cream cheese mixture. Use a toothpick to swirl the cream cheese into the pumpkin batter; the swirl will look rustic but will bake beautifully. Alternatively, you may drop rounded spoonfuls of cream cheese in the center without swirling.
- Bake Muffins: Bake the muffins for 18 to 20 minutes, or until a toothpick inserted into the pumpkin part comes out clean with a few moist crumbs. This ensures the muffins are fully baked without drying out.
- Cool and Serve: Let muffins cool in the pan for 10 minutes before serving warm or transferring them to a wire rack to cool completely if storing.
Notes
- Storage: Store muffins in an airtight container in the refrigerator for up to 5 days. For best taste, allow muffins to come to room temperature or chill slightly before serving.
- No Pumpkin Spice? Create your own by mixing 4 teaspoons cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves, ½ teaspoon nutmeg, and ½ teaspoon allspice.
- Bake a Loaf: Use this recipe to make pumpkin cream cheese bread by baking in a loaf pan instead of muffins.
- Don’t Over-Mix: Gently combine wet and dry ingredients until just mixed to avoid developing gluten which can result in dry, tough muffins.
- Prep Time: 12 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
